Breakfast Egg Muffins with Mushrooms and Spinach - These protein packed muffins make for a great breakfast or snack option. Bake them ahead of time, refrigerate them and you always have them ready at hand. Carry them to work or pack them in school boxes, they work just as great. And best of all, they are deliciously healthy!!!
How to Make Low Carb Mushroom and Spinach Egg Muffins?
Ingredients
- 12 eggs
- 1 cup spinach finely chopped
- 1/2 cup cheddar cheese ,finely grated
- 1/2 cup spring onions
- 4 green chillies, finely chopped
- 1/2 onion, finelu\y chopped
- 1 tsp red chilli flakes
- to taste salt and pepper
Steps / how to Make Egg Muffins with Mushrooms and Spinach
Preheat oven to 180 degree centigrade. Grease and dust a 12 cup muffin pan.
In a bowl whisk the egg yolks and season with salt and pepper, keep aside.
In another bowl add the remaining ingredients. Season with salt and pepper. Mix well.
Spoon the mixture into the prepared muffin pan.
Pour the beaten eggs over the filling upto 3/4 th of each cup.
Bake for 25 minutes until golden brown and a skewer inserted in the centre comes out clean.
Remove the pan from oven and place on a cooling rack.
Let the muffin cool in the pan for 15 minutes.
Remove gently and serve warm
by
cookpad The Decadent Cook //
3 Healthy Egg Muffin Cup - Meal Prep Recipes | Easy Healthy Breakfast Ideas by Clean & Delicious - Try one of these 3 easy, healthy, meal prep Muffin Cup Recipes; Black Bean + Corn, Tomato + Feta, or Broccoli + Cheddar!
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